Friday, 28 November 2008
Around Christmas time it is always good to serve something special with coffee after a meal. These petit fours are ideal - you can decorate them as you wish and they are quick and easy to make. They look and taste good 7 1/2 Ounces Flour 5 Ounces Butter 2 Large Egg Yolks 2 Ounces Caster Sugar Almonds -- FOR DECORATION Chocolate Vermicelli -- FOR DECORATION Sultanas -- FOR DECORATION Hundreds And Thousands -- FOR DECORATION Egg -- BEATEN Glace Cherries Red And Yellow Jam MIX ALL BISCUIT INGREDIENTS TOGETHER TO A SMOOTH DOUGH - WORK QUICKLY. PUT TO REST IN FRIDGE FOR 1/2 HOUR. CUT IN HALF AND ROLL EACH HALF INTO A SAUSAGE SHAPE ABOUT 1" THICK. 1ST SHAPE: CUT WITH A SMALL SHARP KNIFE INTO SMALL PIECES AND SHAPE EACH INTO A LITTLE BALL. USING YOUR LITTLE FINGER PUT A DENT IN EACH BALL - FLATTEN SLIGHTLY AND PLACE ON A WELL GREASED AND FLOURED BAKING TIN. 2ND SHAPE: FORM A BALL AND THEN FLATTEN THESE WITH YOUR HANDS. 3RD SHAPE: FORM EACH BALL INTO A SMALL LOG. BRUSH THE PETIT FOURS WITH BEATEN EGG AND EXCEPT FOR THE DENTED ONES GARNISH AS WISHED. BAKE AT 480 DEGREES UNTIL GOLDEN. REMOVE THE COOKED ONES AS THEY ARE READY. WHEN THEY ARE COOKED FILL THE DENTED ONES, SOME WITH JAM AND SOME WITH GLACE CHERRIES. DUST ALL WITH ICING SUGAR AND SERVE.
Tuesday, 25 November 2008
This is just so quick and simple to make and always enjoyed. It is equally at home as a dinner party dessert or a family pudding!
200 Milliliters Boiling Water 150 Grams Dates -- chopped 5 Milligrams Baking Soda 25 Milligrams Butter 120 Grams Sugar 150 Grams Flour -- sifted 10 Milligrams Baking Powder 1 Large Egg -- beaten 50 Grams Pecans -- chopped **** Sauce **** 200 Grams Caster Sugar 200 Milliliters Water 15 Grams Butter 50 Milliliters Brandy 5 Milliliters Vanilla Pour boiling water over dates and set aside to soften - add baking soda, butter and sugar and beat well with a wooden spoon. Sift flour and baking powder into mixture - add egg and nuts - mix well and pour into a greased 230 mm round flan dish. Place on rack and microwave at high 10 minutes. Make sauce: Combine sauce ingredients and microwave on high 3 or 4 minutes until boiling. Pour hot syrup over the warm tart and serve with cream or custard - warm or allow to cool and serve with whipped cream and nuts.
Sunday, 23 November 2008
A sweet treat for after dinner or when sitting around the TV. 150 Grams Dark Chocolate 150 Grams Milk Chocolate 12 1/2 Milligrams Butter Melt Together Combine With: 175 Grams Coconut 5 Milliliters Vanilla 75 Milliliters Brandy ROLL ALL INTO TEASPOON SIZED BALLS AND ROLL IN COCAO AND LEAVE ON GREASEPROOF PAPER TO COOL. SERVE IN PAPER CASES.